Posts tagged ‘green onion’

December 27, 2011

Asari Sakamushi (Sake Steamed Clams)

by tina

I’ve had this before at a Japanese tapas restaurant and it tasted simply delicious. I randomly decided to try to make this when I saw that the live clams were on sale at my nearby grocery store. Can’t go wrong with live clams–They turned out yummy.

Ingredients:

  • 15 – 18 clams (about 0.8 lb. I used live Manila clams)
  • ~15 slices of ginger (cut in strips)
  • ~15 pieces of lemon zest (cut in strips)
  • 2 – 3 pieces wakame Or 1 large piece of kombu
  • 2 1/2 cups water
  • 1/4 cup sake
  • 1/8 – 1/4 teaspoon salt
  • 1 green onion (cut in thin vertical/longitudinal strips aka julienned)

Soak the clams in water with a little salt for ~4 hrs or overnight. We want the clams to spit out the “dirty” water and/or sand in their system.

After they have been soaked, scrub the clam shells down (I used a toothbrush).

Picture of the ingredients (and the kind of sake) I used:

Place the water in a (smaller) pot and turn the temperature to high and bring it to a boil. (You could start with a little less water in case it’s too diluted for your taste). With the water boiling, place the ginger, lemon zest, and kombu/wakame in. Let them boil for 30 secs. Then add in the clam. Add the sake. Add the salt (start with 1/8 teaspoon). Let it come to a boil, for about 3-5 mins or until the clam shells open. If the soup is not salty enough for you, then add a little more salt at this point. Boil for another minute.

Turn the temperature down.

Transfer into a large bowl and garnish with green onions on top.

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December 21, 2011

Stir-Fried Japanese Mushrooms

by tina

Ingredients:

  • 1 pack king trumpet mushrooms (Eryngii)
  • 1 pack white beech mushrooms (Bunapi)
  • 1 pack beech mushrooms (Buna Shimeji)
  • 2 stalks green onions
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon sugar
  • 1 1/2 teaspoon vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon corn starch
  • 1 tablespoon water
  • thai chili peppers (optional)

All the mushrooms in their packaging:

Wash the mushrooms (although they’re actually pretty clean looking already) and green onions. Slice the trumpet mushrooms into thin pieces. For the beech mushrooms, slice off the bottom portion (and throw away) and separate the mushrooms with your hands. Slice the green onion into wide pieces. Mix the sugar, rice vinegar, and soy sauce together to make the sauce. Mix the corn starch thoroughly with the water (for thickening. not pictured).

Place the pan on stove and turn temperature to high. Pour in the oil when the pan is hot. Once the oil is warm, place in all the cut and separated mushrooms. Stir fry the mushrooms for 1 min. Add the green onions (and chili peppers, optional) and stir fry for 1 min. Add the sauce. Stir and mix it evenly with the mushrooms. Let it cook for 3-5 mins, with in between stirrings.

Turn the temperature down to medium low. Have the corn starch mix ready. When the dish has simmered down a little more, add the mix all around and stir. (It is crucial to have it simmer down because the corn starch mix may become lumpy at high heat). Stir and cook on medium low for another 2 mins.

These mushrooms are so good AND healthy for you. http://www.hokto-kinoko.com/health.html
According to the site, they also cultivate Maitake mushrooms, but I have yet to find that one in the grocery stores near me.

October 21, 2011

Wonton Soup – Take 2 (Pork and Green Onion)

by tina

Since the last time I made wonton soup, I’ve asked around and received a couple of suggestions.  I decided to go with my friend Vicky’s suggestion of using pork and green onions (instead of pork, shrimp, and cilantro).

The method of wrapping the wontons is exactly the same.  One thing I did do different this time around was that I made sure the filling was spread out fairly thin before wrapping it.  After cooking the wontons from last time, I realized that the filling to wonton skin ratio was overpowering. The filling was too thick and by the time the filling was done cooking, the wonton skin was already overcooked and the filling was falling out of the wonton skin..  So, make sure to spread that filling quite thin.

Ingredients:

For Filling:

  • 0.75 lb ground pork
  • 3 tablespoons water
  • 2 tablespoons rice wine
  • 1/2 teaspoon ginger, finely minced
  • 3 teaspoons potato starch (太白粉)
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/4 teaspoon white pepper
  • 1 tablespoon sesame oil
  • 1/4 cup green onions, finely chopped
  • 1 pack thin wonton wraps

(yields approx. 93  wontons)

For Soup:

  • water
  • shallot, sliced, fried (紅蔥頭) (optional)
  • cilantro/coriander, chopped (optional)

Thanks to Vicky’s suggestions, my wontons were much better this time around!

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